Chicken and Double Stock
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Recipe Name: Chicken and Double Stock Description: Use this as the basis for soup recipes. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 3 cups chicken and 6 cups stock
Ingredients
  • 1 large roasting chicken, cut into pieces
  • 6⅓ cups chicken stock
Instructions
  1. Place the chicken in a large stockpot over medium heat and cover with the stock. Bring to a simmer and cook 15–17 minutes or just until the chicken is cooked. Remove the chicken from the stock and place in a single layer on a baking pan to cool. Skim and discard the fat from the surface of the stock. When the chicken is cool enough to handle, remove the meat from the bones and coarsely chop. Proceed as directed for the recipe you select or cool completely and refrigerate or freeze for later use.
  2. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/taking-stock-in-chicken-soups/